Mapo Tofu

Ingredients

• 16 oz firm tofu
• ½ lb ground pork
• 1 tsp Sichuan peppercorns
• 2 tbsp doubanjiang (fermented broad bean paste)
• 1 tbsp fermented black beans
• 3 clove garlic
• 1 tbsp ginger
• 1 tbsp chili oil (optional)
• 1 cup chicken broth
• 1½ tbsp cornstarch
• 2 tbsp water
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 scallions (optional)
• 2 tbsp vegetable oil

Steps

1. Drain the tofu, cut into 3/4-inch cubes, and set aside. Mince garlic and ginger. Chop fermented black beans if whole. Prepare a cornstarch slurry by mixing cornstarch with 2 tablespoons of water.
2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add Sichuan peppercorns and toast for 1-2 minutes until fragrant, then remove and discard, leaving the oil infused.
3. Add the ground pork to the same skillet and cook, breaking it up, until browned and crispy. Drain excess fat if necessary.
4. Add the remaining 1 tablespoon of vegetable oil, then stir in doubanjiang, fermented black beans, minced garlic, and ginger. Cook for 2-3 minutes until fragrant and the oil turns red.
5. Pour in the chicken broth and soy sauce, bringing the mixture to a simmer. Gently add the tofu cubes and simmer for 5 minutes, allowing the tofu to absorb the flavors.
6. Stir the cornstarch slurry once more and slowly add it to the simmering sauce, stirring gently until the sauce thickens to your desired consistency. Add chili oil if using.
7. Stir in the sesame oil. Taste and adjust seasoning if needed. Garnish with chopped scallions, if desired, and serve immediately with steamed rice.